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McCain Pea & Corn Salad
McCain Pea & Corn Salad

Ingredients

DRESSING:

80ml (¹⁄₃ cup) olive oil

15ml (1Tablespoon) each cumin and fennel seeds

4 garlic cloves, crushed

60ml (¼ cup) lemon juice

grated zest of 2 lemons

1-2 fresh chillies, finely chopped

10ml (2 teaspoons) brown sugar

SALAD

500-800g McCain Peas, Carrots and Corn

1 red onion, thinly sliced

1 avocado, cubed

2-3 feta rounds, roughly crumbled

Baby vegetables with stems for garnishing (optional) or wild rocket leaves

Servings

6

Directions

1 DRESSING:

Heat the oil in a pan and add the spice seeds and garlic. Stir-fry for about 3 minutes  or until fragrant. Stir in the lemon juice, zest, chilli flakes and sugar. Stir to dissolve the sugar.

2 SALAD:

Blanch the veggie mix and strain. Add to a large salad bowl and pour half of the salad dressing over, toss through slightly.

3 Scatter the onion over and top with the avocado and feta cheese. Spoon into small serving bowls and top with baby veggies or a few rocket leaves.

Serve with the remaining dressing.